Recipe request — low-carb appetizers

My good friend Amy was looking for something to make that wouldn't completely derail her diet when she went to a club meeting where temptations would lie in wait. I made a few suggestions—including deviled eggs—and then decided I'd post a couple more things to help her out…

Deviled Eggs

10 hard-boiled eggs, allowed to cool
1/2 c. Hellman's Light Mayo
1 to 2 t. yellow mustard, depending on your own taste
dash of salt, to taste
paprika for garnish

1. Peel eggs and cut them in half, lengthwise. Carefully scoop yolks out, into a small mixing bowl, and arrange whites on a platter or tray.
2. Smash egg yolks with a fork to break them up, then add mayo and blend until lumps are gone. Add 1 t. mustard and salt; blend and stir to mix well. Taste it, and decide if you want more mustard tang to it or not.
3. Using the fork (yolk mixture will stick to a spoon too much!) fill egg white shells with the yolk mixture. Try to get them as evenly filled as possible, but understand that they'll never be perfect. Don't obsess!
4. Sprinkle with a dusting of paprika to garnish, but don't over-do it, or they can taste bitter with too much paprika.
5. Be sure to cover with plastic wrap or seal in an air-tight container in the fridge until ready to serve. They will taste better chilled, FYI.

Spinach Dip

1 c. Hellman's Light Mayo
1 c. Breakstone's Reduced-fat Sour Cream*
1 pkg. frozen chopped spinach, thawed and drained well
1/2 c. Parmesan
1 can water chestnuts, chopped fine
2 T. chives (dried; not fresh)
1/2 t. salt dash of garlic powder

1. Mix sour cream and mayo together in a bowl.
2. Add spinach and stir well to blend.
3. Add Parmesan, water chestnuts and chives; mix well.
4. Add salt and garlic powder; taste, and adjust seasoning as needed.
5. Serve with raw veggies such as: celery sticks, baby carrots, broccoli and cauliflower florets, cucumber slices, whole fresh mushrooms, and radish halves.

* NOTE: Ironically, the Breakstone's Reduced-fat has less carbs than the Fat-free.

Croustade Appetizers

These bread shells—or croustades—can be used with any number of fillings that your imagination can come up with. In the past, I put a mushroom-cream filling in them and they were especially well-received by party guests.

Apricot & Goat Cheese Bites

12 pieces bread (white or wheat)
1 pkg. (4 oz.) plain goat cheese
1 clove garlic, crushed/minced
1 jar apricot preserves

Using a rolling pin, flatten a slice of bread completely. With a 2-inch biscuit-cutter, cut out 2 rounds from the flattened bread.


Press cut-out bread into well of a mini muffin pan. Repeat to use all bread. Save scraps for another use.


Place an empty muffin tin on top of the filled one, to keep the bread shaped into the correct form.

Bake at 400˚ for 5 to 10 minutes, until browned and crispy. Keep an eye on them! Remove to wire racks to cool.

Mix goat cheese with garlic in a bowl.

Fill each "croustade" with a goat cheese and a dab of apricot on top.
Serve immediately.


Mini muffin pan, and individual tartlet pans: